Sweet Potato Gnocchi with Pumpkin Brown Butter

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30 mins
15 mins
Sweet Potato Gnocchi with Pumpkin Brown Butter

Pillowy-soft, homemade sweet potato gnocchi drizzled with pumpkin brown butter & crispy sage is what fall is all about.


for the gnocchi:

  • 3 sweet potatoes

  • 2 C flour, plus extra for kneading

  • 2 tsp salt

  • 1 egg and 1 egg yolk

  • ½ tsp chopped garlic

  • ¼ C parmesan cheese

for the pumpkin brown butter sauce:

  • 6 Tbsp salted butter

  • ½ C canned pumpkin

  • ½ C milk or cream

  • 5-6 sage leaves


  1. Preheat oven to 350°. Cut potatoes in half and place cut side down on baking sheet brushed with oil and bake for 20-30 minutes until potatoes are tender.

  2. Remove from oven and allow to cool enough to be able to handle and scoop potato from skin and place in a large mixing bowl.

  3. Smash potatoes using a potato masher.

  4. Add garlic, parm cheese, 1 tsp salt, and egg and yolk and combine.

  5. Add flour to mix a little at a time and mix until mixture forms a workable dough.

  6. Take a large meatball-sized piece of dough and roll on a floured surface into a large rope about ¼ in diameter. Cut rope into ½ inch pieces and form into crescents with your fingers ( this step of the shape is optional)

  7. Bring a large pot of salted water to a boil and drop the pasta into the water and cook until gnocchi floats.

  8. Remove from water and place in a bowl.

to make the sauce:

  1. In a large sauté pan, melt butter over medium heat until melted, being careful to adjust heat as needed to brown butter, not burn.

  2. Rough chop sage leaves. Place in butter and cook for 2-3 minutes over low heat.

  3. Add gnocchi and cook until slightly browned about 3 minutes.

  4. Add pumpkin and mix, then add milk and mix until well combined, add salt to taste (approx 1 tsp).


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